This recipe for butter cookies and cream arose in one of those afternoons that you want something sweet, homemade, but that is quick to make. So I got to work and with the ingredients at home I made the best cream and butter cookies that I have tried, they are delicious. They are of good size but finite, crispy and very peculiar, almost addictive I would say. If you have 40 minutes of time, you will surprise yours with a recipe for homemade cream cookies that you will surely do more than once. On this occasion, Recipesgatis gives me the opportunity to share this recipe that came out of improvisation, so I hope you continue reading to discover how easy it is to learn how to do cream cookies!
| 🚻 8 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make cream and butter cookies: |
| 300 grams of flour. |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make cream and butter cookies:
1. Put the flour in a bowl along with 100 g of sugar and 100 g of butter cut into daditos and salt. Knead with your hands undoing the butter along with the flour until it looks like a sawdust or sand of the beach.
2. Incorporates the cream without mounting and the egg yolk and mixes well with a wooden spatula. If you feel like trying more recipes with cream, you can enter to read our recipes of cream fritters and lemon mousse with cream.
3. Finish working with your hand and make a ball with the mass of cream cookies. Wrap it on transparent film and reserve it in the refrigerator for at least 1 hour.
4. Press the oven at 200 ºC. Take out the dough from cream and butter cookies from the fridge and divide it into two. Stretch one of the masses with a roller giving it a rounded and fine shape and with a cogwheel marks the dough into eight parts.
5. Trocea half of the excess butter and replace it throughout the surface of the giant cookie. Sprinkle on the dough half of the remaining sugar and bake at 200 ºC with heat up and down for 8 minutes, or until homemade cream cookies are slightly golden brown. Then, do the same operation with the other half of mass you had reserved.
6. Let the butter cookies cool in a rack and when they have already cooled completely, cut by the marked lines. They endure very well several days in a hermetic can, if they last so long, because they are delicious. If you want more recipes, I invite you to my blog target = _blank re = NOFOLW class = outboundcakes for you.
